Chocolate Sauce for Amaretto Mochaccino

From "I Love Coffee! Over 100 Easy and Delicious Coffee Drinks" by Susan Zimmer/Andrews McMeel Publishing

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Ingredients

1 1/2 cups sugar		1 cup water
1 cup sifted unsweetened cocoa powder		2 teaspoons vanilla extract
A pinch of salt

Total:

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1
Combine the sugar, cocoa powder, and salt in a saucepan.
2
Whisk thoroughly.
3
Gradually add the water to the cocoa, stirring (not beating) with the whisk to blend thoroughly.
4
Place over medium heat, stirring frequently with the whisk until the mixture comes to a boil. A layer of foam may form on top of the syrup.
5
Boil for 3 minutes, stirring constantly with the whisk. Reduce the heat if the syrup threatens to boil over.
6
Remove from the heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
7
Let cool briefly, then chill, uncovered, in the refrigerator until completely cold.
8
Strain through a fine strainer into a 2 1/2-cup container.
9
Stir in the vanilla.
10
Store, covered, in the refrigerator. The syrup can be kept refrigerated for up to 2 weeks.

Variation: For a spicier version, try stirring in 2 teaspoons grated orange peel and 1 teaspoon ground cinnamon with the cocoa powder.

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